I have always loved Galatina which is larger and, originally, grander than Nardò, where I live. The grandeur may be now somewhat faded but this adds to the romanticism of the Centro Storico where the sheer density of beautiful buildings, … Continue reading
One of the things I miss most about living in the provincia di Bari – is the focaccia Barese, fatto come si deve (made how you are supposed to do it). In Monopoli it is a part of life, made … Continue reading
I first saw cardoons at the fantastic sunday veg market in Sant’Isidoro, a seaside fraction of Nardò, where I currently live. An entire stall was devoted to them and when I asked the stall holder what they were he said … Continue reading
The joys of living in a small town in Puglia are many, and you soon acquire your favourite places to eat and drink. Generally, meals are so affordable that you tend, like the locals, to eat out a lot and, … Continue reading
Zucchine, or courgettes, with mint is one of my favourite combinations and you find it a lot in Puglian dishes, like my favourite zucchine alla poverella. They say that the use of mint is due to the influence of Saracen … Continue reading
As a child I must have passed through Brindisi numerous times; as a family we used to drive down from Rome and get the car ferry to Greece. At the end of a long drive there was little inclination to explore … Continue reading
Yesterday was San Giuseppe, father’s day in Italy, and in Puglia, along with most of Southern Italy, it is time to eat Zeppole. Continue reading
When autumn approaches, ‘one off’ stalls, selling mushrooms that people have collected, join the regular stalls in the market. Pride of place goes to the Cardoncello mushroom, which grows in the ‘Murgia’ area – the stony elevated plateau that occupies more or less the centre of Puglia. Continue reading
Zucchine allla poverella, has to be one of my favourite dishes from Puglia; golden discs of zucchini, with the taste of good olive oil, garlic, the summery freshness of the mint and the slight tang of vinegar. When I first came to Puglia and was staying at a Masseria I was fascinated to say tray after tray of zucchini slices laying out to dry in the sun, and delighted to taste the results later that evening. Continue reading
Not quite a bun or a cake but softer than a biscuit, the Scarcella is the traditional Easter treat,lovingly prepared and usully given to children, long before the advent of chocolate easter eggs. The original version was almost certainly round, … Continue reading